Food starts with noodles

After 2 minutes, the two put the open smile in the pot together.

At this time, the sugar juice has visibly viscous, and when it comes out of the pan, there are even golden sugar strands pulled up on the spoon.

Use chopsticks to adjust the mouth smile on the plate, then prepare a bowl of cold water and put it aside, and the silk smile is ready.

The reason for preparing cold water is to make it easier for the pulled out sugar to cool off.

At this time, the glazed smiles on the tray had already taken shape, and Xu Zhuo used chopsticks to put these crystal clear smiles on the plate and put them into shape.

Put it in front of everyone and say: "Everything is ready, everyone can taste it as you like."

Pang Shijie next to him had already prepared two dishes. He came over and patted Xu Zhuo on the shoulder, and said with a smile, "Young people are awesome, you beat me to death."

After finishing speaking, he took out his mobile phone and transferred 2 yuan to Xu Zhuo.

Xu Zhuo looked at Pang Shijie in surprise. It's rare to be so straightforward. I don't want the small treasury anymore?

After transferring the money, Pang Shijie expressed emotion: "At first, I thought this would be like this for the rest of my life, and I would eat and play until I was old, but Xiao Zhuo taught me a lesson today.

As a chef, you must treat food and your craft with your heart at all times. "

After finishing speaking, he looked at Dai Zhenting and said, "Dad, I plan to open a branch in Yuhang District this year to put some pressure on myself."

Dai Zhenting's face was full of relief: "You are very good after knowing your shame. Shijie, the burden of inheriting Zhejiang cuisine may fall on your shoulders in the future. Don't let me down."

These words are almost regarded as the imperial appointment of Pang Shijie as the successor of Zhejiang cuisine.

Just as Xu Zhuo was about to congratulate Pang Shijie, the system's notification sound suddenly sounded in his mind.

"Congratulations to the host for completing the hidden mission [Inheritance of Zhejiang Cuisine], and a special reward for a B-level famous Zhejiang cuisine dish—dried vegetables and stewed meat. Congratulations to the host."

Xu Zhuo:? ? ? ?

Is there a reward for this too?

Chapter 958 Mother and Child Soy Sauce?

Because of Xu Zhuo's unintentional actions, Pang Shijie's fighting spirit was aroused.

This made this middle-aged man who had been obsessed with eating, drinking, and having fun in recent years regain the energy to fight hard, so Xu Zhuo also took advantage of the opportunity to get the reward from the system.

The signature dish of grade B, if it is made, it will cause a sensation again, right?

As Xu Zhuo thought about it, he picked up the freshly made shredded silk with his chopsticks and smiled.

Everyone has already tasted it, but he, the client, hasn't tasted much yet, so he has to hurry up and try it, because the shredded dishes are only ready to eat when they are on the table.

When the temperature drops, the silk cannot be pulled out, and the soul is lost.

Many dishes are like this, with a time limit.

For example, the fried oil is double crisp, and it tastes perfect when eaten within 3 minutes, but the taste will be greatly reduced after 3 minutes. If you put it in the big family, this dish will be removed from the table in 3 minutes and replaced with other dishes.

Xu Zhuo picked up the smile, and a long gold thread was pulled out from the golden syrup above the smile, and it even reflected a little under the light.

After the silk is pulled out, although it looks good, the silk is too long and it is a bit troublesome to eat.

So at this time, I used the bowl of cold water next to me.

Xu Zhuo smiled between his lips, and dipped it in a bowl of cold water. Not only did the filaments that were pulled out instantly break, but even the layer of sugar juice on the surface of the smile solidified instantly.

In this way, when eating, the sugar juice on the outside forms a layer of crispy skin, while the red dates and glutinous rice inside are still warm. This kind of taste will definitely make people want to eat it again.

If you don't want to dip in the water, or you don't like to eat the food with the crispy texture, you can also pass it over the water bowl with a smile on your mouth, and use cold water to remove the pulled out sugar.

When eating this way, the sugar will not get on the clothes.

Moreover, the sugar juice on the outer skin of the smile will become a bit sticky, sweet and warm, and it has a completely different taste from the smile dipped in water.

Except for the layer of sugar juice on the outside, the red dates and the glutinous rice balls inside are the same as honey juice, and there is no difference in taste.

In fact, regardless of honey juice, shredded silk or glass, the most attractive thing about this dish is the sugar juice outside, and the red dates and glutinous rice balls are secondary.

After eating the shredded silk and laughing, Xu Zhuo smiled again with a piece of colored glaze.

Compared with drawing silk, the way of eating glass is a little different.

First of all, the temperature is relatively low, and the transparent icing on the outside tastes more crisp.

It's like eating candied haws.

Xu Zhuo thought that in the future, he could put the honey sauce on a bamboo stick and make it in the way of candied haws. His daughter-in-law would like it very much.

Maybe there will be new ones in the store, and some customers will taste them.

After tasting his own work, Xu Zhuo tasted Pang Shijie's handicraft again, but he couldn't taste much difference.

Especially the silk drawing made by Pang Shijie is almost exactly the same as that made by Xu Zhuo.

Talent is indeed not low, no wonder Dai Zhenting entrusts the future of Zhejiang cuisine to Pang Shijie.

Of course, whether Pang Shijie can secure this position in the future depends on his own luck.

With the improvement of the economy, various cuisines are showing signs of blooming, and the boundaries between cuisines are becoming more and more blurred, which brings higher challenges to the inheritance and development of cuisines.

After the competition, Xu Zhuo didn't cook the famous Shaoxing dish immediately.

Firstly, he was worried that Pang Shijie would be stimulated too much, and the ambition that was finally aroused would be extinguished again.

The second reason is that he couldn't find the seasoning he wanted to use in the seasoning area of ​​the classroom, so he wanted to go to the back kitchen on the first floor to see if there was any.

This seasoning is called mother and child soy sauce.

Mother and child soy sauce is a famous Shaoxing specialty, and it is also an essential condiment for stewed meat with dried vegetables. It can not only add flavor and color, but also increase the sauce flavor of the dishes, making the dishes more appetizing and refreshing.

The so-called mother and child soy sauce is simply soy sauce made from soy sauce.

The method of ordinary soy sauce is like this. Soybeans are steamed to make sauce cakes, and then after spreading, drying and other steps, they are put in salt water for fermentation, so that soy sauce can be made.

All fermented soy sauce and soybean soy sauce are made in this way.

In the process of making mother and child soy sauce, the sauce cake is put into the prepared soy sauce and then fermented.

One is fermented with salt water, and the other is fermented with soy sauce, so the taste is naturally different.

Mother and child soy sauce is brown-black in color, rich in ester aroma, moderately salty and sweet, soft and long-lasting, and more nutritious. According to measurements, per 26 ml of mother and child soy sauce contains 29-[-] grams of total nitrogen reducing sugar, as well as a variety of amino acids, proteins, and fats. and other ingredients, the quality is much better than ordinary soy sauce.

In the Shaoxing area, many dishes use mother and child soy sauce.

In addition to the stewed meat with dried vegetables that Xu Zhuo just got, there are also various Shaoxing marinated vegetables and pickles, even the fennel beans described by Mr. Lu Xun, if they want to be delicious, they must be blessed with mother and child soy sauce.

Mother and child soy sauce is so good, the price is naturally very high.

Especially after the blessing of "Bite of the Tongue", the price of Shaoxing ancient soy sauce has skyrocketed, and the sales volume has grown from being only eaten by people in Jiangnan to being loved by people all over the country.

Under such circumstances, the culinary academy would naturally not use such a good soy sauce to train students.

But Xu Zhuo wanted to go to the first floor to find mother and son soy sauce, but several leaders of the Culinary Academy refused to agree.

"Professor Xu, this time the school hired you as a guest professor under a lot of pressure, but the effect is very good, especially the video of your class, which has been widely circulated on the Internet.

The students in the school who have never heard your lectures have also petitioned, hoping that you can give them a lecture, and the school also plans to record the content of your lectures and promote them as high-quality courses of the college..."

Xu Zhuo blinked, a little surprised.

Is this the rhythm of doing it again if one class is not enough?

Now that he was on the cusp of the storm, he would naturally not refuse the school's request, so he nodded and agreed.

In this way, Xu Zhuo gave lectures at school for several days in a row. Although he always talked about honey and laughed, the students always felt that they could not listen enough.

Even after listening to it once, many students skipped other teachers' classes and went to the classroom where Xu Zhuo lectured.

It was not until a few days later that Xu Zhuo finished the class and it was time to come to an end.

After he was free, Xu Zhuo didn't go back to the Central Plains immediately, but went to the back kitchen on the first floor, looking for the mother and son soy sauce who made dried vegetables and stewed meat.

Well, I have been studying at school for a few days, but I have been thinking about this thing in my mind, and it has almost become an obsession.

There are many condiments in the back kitchen on the first floor, and the unique condiment such as mother and child soy sauce is naturally available.

Xu Zhuo just took the soy sauce bottle in his hand to look at the ingredients, but Yu Peiyong who was not far away looked straight at him.

He asked Xu Zhuo, "What do you do with this soy sauce? Do you want to make stewed meat with dried vegetables?"

Xu Zhuo: "..."

Now that the atmosphere is here, let's do it.

"That's right, Grandpa Yu, I want to see if I can make stewed meat with dried vegetables."

Chapter 959 Stewed Pork with Dried Vegetables

Stewed meat with dried vegetables is a favorite dish of Shaoxing people. Up to now, people in the entire Jiangsu and Zhejiang regions are almost all fans of this dish.

For example, Premier Zhou, every time he returns to Shaoxing, stewed meat with dried vegetables is a must-order dish, even in banquets for foreign guests, this dish is also present.

Some people even say that the well-known braised pork with preserved vegetables is derived from braised pork with dried vegetables.

However, whether this is true or not is impossible to prove.

Because in the past, the migration of people, the transfer of officials, and commercial trade would lead to the spread of dishes. As for the source of dishes, no one can say for sure.

So it leads to the phenomenon that one dish spans several cuisines.

There are not many ingredients used to make this dish of stewed meat with dried vegetables.

Except for dried plums, which are common in every family in Shaoxing, the rest is rib meat.

As for the seasoning, it is also very simple. Apart from the mother and child soy sauce, rice wine and sugar that must be used, the rest is star anise, cinnamon, shallots and red yeast rice for coloring.

Simple ingredients, combined together, can make a stewed meat with dried vegetables that makes Shaoxing people linger.

This has to make people sigh the charm of Chinese food.

The back kitchen on the first floor has a complete range of ingredients, rib meat and dried plum vegetables are ready-made, and even soaked dried plum vegetables are available.

But Xu Zhuo didn't use those soaked dried plums. Instead, he tore open a package again, soaked it in clean water for a while, rubbed it twice with his hands, and then soaked it in warm water.

Plum dried vegetables are dried vegetables made from fresh vegetables through yellowing, pickling, fermentation, and drying. They have a strong aroma and a crisp and tender taste. They are excellent ingredients for stuffing or cooking.

In areas where dried plum vegetables are abundant in our country, the vegetables commonly used to make dried plum vegetables include mustard greens, potherb mustard, rapeseed, etc. Among them, mustard greens are divided into two types: big-leaf mustard and flower-leaf mustard.

Among all dried plum vegetables, dried mustard greens are the most eaten and most popular, so when mentioning dried plums in many places, they generally refer to dried mustard greens.

The plum vegetables that Xu Zhuo uses today are dried mustard greens grown in Shaoxing.

Xu Zhuo washed the dried plum vegetables, squeezed them dry, and soaked them in clean water. The reason why they were washed first and then soaked was because the water used to soak the dried plum vegetables would be used later.

If you don't wash it, it is inevitable that dust will be put into the pot.

Regardless of whether the film affects the taste or not, it will first affect the appetite.

After soaking dried plums, Xu Zhuo also soaked red yeast rice in the bowl.

The red yeast rice used in this dish is mainly used to color the meat, so there is no need to put it in the pot when making it, just pour the soaked water into the pot.

Pang Shijie had gone back with Dai Zhenting two days ago. After all, he was going to open a new store and he had a lot of things to do.

Moreover, his restaurant itself is not small, and opening a branch will only make it bigger. Investment and procedures need to be coordinated, so we didn't stay any longer.

Now cooking stewed meat with dried vegetables, Xu Zhuo suddenly missed this uncle.

If he were here today, he might have to bet with himself again.

It's a pity to miss such a good opportunity.

But when he waits for the opening of his branch, he will go there to celebrate if he has time. At that time, if the system gives some Zhejiang cuisine, he can earn another wave of pocket money.

Xu Zhuo soaked dried plums and vegetables, and prepared other ingredients, then went to the cold storage on the first floor, and cut a square piece of rib meat, with a side length of about [-] centimeters and a weight of about three catties.

The reason why this piece of meat is used is because Xu Zhuo has obtained this skill, and the meat he made is in this shape.

After all, it is a B-level dish, which is very different from the home-cooked dishes.

In the common practice, the taste is the first, followed by the fragrance, and the last is the color.